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INTERMEDIATE Plant-based Pastry & Dessert Innovation by chef Sarah Tibbetts
PASTRY COURSES

Plant-based Pastry & Dessert Innovation

October 20-22, 2026 - 3 days

Sarah Tibbetts

Ecole Valrhona Pastry Chef - North America

@sarahkosca

Brooklyn, NY

$ 1320 $ 924
30% discount off all classes for north american cercle v members
Interested in participating in the class Have questions ? Email ecolebrooklyn@valrhona.com

Class level: INTERMEDIATE

This class is designed for professional pastry chefs seeking to expand their expertise in plant-based pastry and dessert creation. Focusing on high-end technique, innovation, and flavor integrity, this immersive course explores the use of premium chocolate, seasonal produce, and modern plant-based ingredients to craft exceptional desserts across a variety of formats. 

Participants will learn how to develop refined plated desserts, boutique pastries, and bakery-style items, all without dairy, eggs, or animal-derived ingredients. The curriculum emphasizes balance, texture, and creativity, empowering chefs to meet the growing demand for plant-based offerings without compromising on luxury or quality. 

Please note this class is reserved for professional chefs only who are currently working or have experience working in a professional pastry kitchen.

OBJECTIVES:

  • Mastering emulsification, aeration, and structure in plant-based formats
  • Chocolate-centric techniques using couverture, ganaches, glazes & decorations 
  • Working with seasonal fruits, herbs, and vegetables for dynamic flavor profiles 
  • Application-specific creations for restaurants, hotels, cafés & bakeries 

Schedule: 

8:30am-9:00am: Arrival & light breakfast  

9:00am-12:30pm: Class  

12:30-1:30pm: Lunch  

1:30-5:00pm: Class  

These times are approximations and may vary.  Please note that class may go over the allotted time to cover all the class material. As a result, we do not recommend booking travel that will require you to leave class at 5pm or earlier. Please keep this in mind when arranging your travel.   

What’s included in the class?  

  • A recipe book with all recipes and relevant methods or techniques (varies based on class theme).  
  • A diploma that certifies you have successfully completed the course.  
  • Light breakfast and catered lunch each day.  
  • Cocktail hour after first day of class (transportation to location not included). 

Chef  Referral  Program

Refer a friend for a l’École Valrhona Brooklyn 2026 professional class and receive a $200 credit to use towards a 2026 class, your friend will also receive a $200 credit to use towards the class they sign up for!

Learn More

Biography

A graduate of Culinary Institute of America, Sarah Tibbetts’ (born Kosikowski) stellar career includes experience at some of the most renowned restaurants and hotels in the country. In San Francisco, she worked at The French Laundry, Citizen Cake and the Ritz-Carlton Dining Room.

In Las Vegas, she continued to hone her skills at the Wynn Hotel; then, as Executive Pastry Chef at the four-star Fleur de Lys; followed by Michael Mina’s Michelin-rated restaurant at the Bellagio.

She is a 2009 James Beard Award nominee and has appeared regularly in national and local media. The extremely accomplished Chef Tibbetts joined Valrhona as its L’École Valrhona Pastry Chef Eastern USA in 2012 and was a pivotal influence in the opening of the first ever US school in Brooklyn, NY.

In July of 2016, Chef Tibbetts relocated to Chicago, IL, and in 2019 moved to her home state Michigan, where she currently resides as the North American Pastry Chef.  She conducts classes for professionals throughout the country, as well as one-on-one culinary consultations and media outreach, communicating the experience and expertise of L’École Valrhona.

Public Transportation
Subway: High St/ York St – A, C, F

Parking
Park Kwik - 45 Main Street (Dumbo)
Front & York Garage (LAZ Parking / Front & York) - 135 York St

Hotel Recommendation
Hotel recommendations can be provided by our team upon request.

If you cancel 45 days or more prior to the first day of class, you will be completely refunded. If you cancel within 45 days you will receive a 50% refund or 100% class credit to be used within a year of the cancellation date. If you cancel within one week of the class you will receive a 50% class credit to be used within one year of the cancelation date. 

We do our best to avoid canceling or rescheduling classes, however, please be aware that classes are subject to change due to conflicts, instructor illness, travel issues, etc. We will contact you immediately in case of any date changes or course cancellations. In the case a class is rescheduled or canceled we offer you the choice of a full refund or a class credit to be used within one year of the cancelation date. 

As Valrhona is not responsible for your accommodations we recommend booking refundable forms of transportation and accommodations, so if an unforeseen change occurs you will not be charged. 

Contact us at ecolebrooklyn@valrhona.com for more details!

See available discounts here.